Apple Tartelettes

Apple Tart

Pâte Sucrée/ Sweet dough


62 g soft butter, soft
50 g powdered sugar, sieved
25 g eggs, room temperature
125 g flour, sieved
2 g salt


Mix soft butter and powdered sugar in a bowl until it’s just combined.
Add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better)
Add flour, salt and knead until smooth.
Wrap in plastic and rest in the fridge overnight.
Roll out the cooled dough to 3 mm and cut a circle. (Circle should be a 3 cm bigger than the tart ring)
Place the dough into desired tart ring or mold. Cool for 30 minutes.



100 g milk
100 heavy cream
2 (100 g) eggs
48 g sugar
3 g cinnamon
200 g apples


Mix milk, cream, eggs, sugar and cinnamon together.
Cut apples into cubes.
Place apples into your mold and fill up the tart with your heavy cream mixture.
Bake at 175 degrees for about 40 minutes. (Tart is ready when the bottom is golden brown)
Let it cool.
Plate with cinnamon ice cream. (Recipe is on my blog)


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